|
KMID : 0665220200330050576
|
|
Korean Journal of Food and Nutrition
2020 Volume.33 No. 5 p.576 ~ p.583
|
|
|
Studies on Quality Characteristics of Commercial Silken Tofu Products
|
|
Sim Eun-Yeong
Kim Hong-Sig
Park Hye-Young
Choi Hye-Sun
Park Ji-Young
|
|
|
Abstract
|
|
|
The purpose of this study was to compare the quality characteristics of silken tofu products from the commercial market in Korea.
Seven types of commercial silken tofu were sampled and their physicochemical properties, including soluble solid contents, salinity, pH, total acidity, moisture contents (total solid contents), crude protein and fat contents were evaluated. The TPA results suggest that the texture of silken tofu was very different from one another according to the type of and the amount of coagulant. The commercial silken tofu showed a range of pH 5.53~6.48, total acidity of 0.12~0.32%, soluble solid contents of 2.62~5.07 °Brix, salinity of 2.28~4.30%, and moisture contents of 87.10~92.24%, respectively. In terms of the coagulant of tofu, besides the GDL (glucono-δ- lactone), other coagulants such as MgCl2 for making ‘silken tofu’ in the Korean tofu market. The quality characteristics differed depending on the constituents of sample and the coagulants of tofu used. These results are expected to be useful in identifying new trends in the domestic silken tofu industry.
|
|
|
KEYWORD
|
|
|
commercial silken tofu, texture, pH, salidity, glucono-δ-lactone
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|
|